I’m a little in shock the calendar says November. I don’t know what happened to the month of October, but it flew past in a blink of an eye. With Thanksgiving just a couple weeks away, I thought it ...

“Galettes,” wrote former F&W editor Margaret Eby, “are pie when you can't deal with pie.” And their rustic, unfussy charm is much of their appeal: no need to stress over making them look too polished.

A galette is my autumn go-to when I am entertaining. It can be made hours ahead, can be either sweet or savory and always looks impressive served right at the table. I adore this sweet dessert version ...

Pastry Chef/Co-owner Clémence Gossett of The Gourmandise School makes her pie crust for her Sweet Apple Galette from whole grains. On this week’s episode of the Market Report, pastry chefClémence ...

½ cups plus 1 tablespoon all-purpose flour, reserving more for surface Galette: In a large bowl, combine 2½ cups flour, 3 tablespoons sugar and salt. Add cubed butter and shortening; cut into flour ...

We always serve an apple dessert (in addition to the whole apples dipped in honey) on Rosh Hashanah. When I have the time, I make my own crust, but more often I use a store-bought, ready-to-bake crust ...

If you love baking with apples, this lineup is for you. Dig into 21 favorite apple recipes, from cozy stovetop apple oatmeal in the morning to crunchy caramel apple popcorn for a late-night snack.

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...

I have long cooked with booze. It makes everything taste better and adds layers of flavor to foods from sweet to savory. From my repertoire, there are dishes that I make over and over again. One of ...